The Journal
Notes from the counter on choosing, cooking and storing meat at home.
What Is A5 Wagyu? A Plain-English GuideA5 is the highest grade of Japanese beef, but what does it actually mean, and how do you cook it? Here's everything you need to know.Beef Guides · 20 May 2026 · 6 min readRead the guide 
Best Steak Cuts ExplainedScotch, porterhouse, eye fillet, rump: what's the difference, and which steak is right for you? A butcher breaks it down.Steak School · 12 May 2026
How to Cook the Perfect SteakA simple, repeatable method for a restaurant-quality steak at home.Steak School · 4 May 2026
Wagyu vs Angus: Which Should You Buy?Two premium beefs, two very different experiences. Here's how to choose.Beef Guides · 26 April 2026
Best BBQ Meats for an Aussie SummerBuild the ultimate barbecue spread with these butcher-approved cuts.BBQ · 18 April 2026
How to Store Fresh Meat (and Freeze It Properly)Keep your premium meat at its best with these simple storage tips.Kitchen Tips · 10 April 2026
The Best Cuts for Slow CookingCheaper, tougher cuts become rich and tender with time. Here are the best.Kitchen Tips · 2 April 2026